Dan's Lentil & Veggie Soup

This recipe is simple but wholesomely delicious. I recommend making it on a Sunday so you have it kicking around during the week for the days you feel like a light dinner.

Ingredients:
1 1/2 c lentils
1-2 stalks celery, sliced
1 onion, diced
1 big carrot or 7ish baby carrots, sliced
1 Tbsp oil or cooking spray for sauteeing
Approx 4 cups water
2 Tbsp soy sauce or Braggs
Salt & pepper to taste

Optional but highly recommended:
2 bay leaves
1 fresh tomato, diced
1/2 head cauliflower, cut into tiny florets
2-3 c. fresh spinach, chopped
Splash of Louisiana hot sauce or vinegar in each bowl before serving
Splash of 1/2 & 1/2, sour cream or other creamy something in each bowl before serving

1. Heat the oil in a big saucepan then add the onions, carrots and celery and cook for 5ish minutes or until they are bright and start to soften.
2. Add the water, lentils, and bay leaves and bring to a boil. Reduce to low heat, cover partially, and simmer for about 25 minutes, or until lentils are mostly cooked. Stir occasionally and make sure you've got enough water so everything is floating, and nothing sticks to the bottom and burns.
3. Stir in the Braggs or soy sauce, then add the tomato, cauliflower, and fresh spinach. Bring to a boil again and simmer for another 5ish minutes, or until cauliflower is soft.

Makes 6-10 servings. Serve with a splash of Louisiana hot sauce (or other vinegary hot sauce, or just plain vinegar if you don't like it hot) which will bring out the flavors.